Chicken And Root Vegetable Stew Recipe

A hearty and comforting stew perfect for chilly days.

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Prep Time 20 mins

Cook Time 1 hr

Total Time 1 hr 20 mins

Course Main Course

Cuisine American

Servings servings

Calories 350 kcal

Equipment

Large pot
Knife
Cutting board

Ingredients:

Main Ingredients

1 lb Chicken thighs boneless, skinless
2 cups Carrots chopped
2 cups Parsnips chopped
1 cup Celery chopped
1 cup Onion chopped
4 cups Chicken broth
2 tbsp Olive oil
2 cloves Garlic minced
1 tsp Thyme dried
1 tsp Salt
0.5 tsp Black pepper

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add chicken thighs and cook until browned on all sides. Remove and set aside.
3. In the same pot, add onions, garlic, carrots, parsnips, and celery. Cook until vegetables are softened.
4. Return chicken to the pot. Add chicken broth, thyme, salt, and pepper. Bring to a boil.
5. Reduce heat and simmer for 45 minutes, or until chicken and vegetables are tender.
6. Adjust seasoning if necessary. Serve hot.

Notes:

Feel free to add other root vegetables like potatoes or turnips.

Nutrition value:

Calories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 900mgFiber: 6gSugar: 8gVitamin A: 5000IUVitamin C: 20mgCalcium: 100mgIron: 3mg

Keywords:

Keyword Chicken, Root Vegetables, Stew

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